GIFTED | It is already feeling like winter here, but before the cold months come in full force, I wanted to take a moment to appreciate the remaining days of autumn and one of my favorite things – pumpkins.
Nicole from Nicole’s Niches Shop kindly gifted me another one of her prints (you can check out my 5 Ways to Brighten Your Home post to see several of her other prints), which inspired this post. The Autumn Leaves & Pumpkins Please print is the perfect addition to any fall decor with the cute quote and pumpkin images. Nicole offers several other Fall and Halloween prints as well as general home prints. The prices of her prints range from $3.75-$5.33, and you can use the promo code KARALEE20 to save 20% off any order! The promo code is not an affiliate code, therefore I will not make any money from your order. Once you purchase a print from Nicole’s shop, you will receive two PDFs (in 8″ x 10″ and 11″ x 14″ sizes) and a JPG, which you can then download and print yourself. After printing, you can frame it and place it on a shelf or hang it on a wall, or keep the print as it is!
Besides pumpkin prints, another thing I love is the smell of pumpkin scented candles, using a pumpkin mask, and baking pumpkin desserts, which brings me to my pumpkin cheesecake recipe! I am currently staying with my parents, and my mother is on a low-carb diet, therefore, we made keto pumpkin cheesecake bars, which I wanted to share!
Keto Pumpkin Cheesecake Bars
- 1 cup almond flour
- 2 tablespoons erythritol
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- 1 cup (8 ounces) cream cheese
- 1/4 cup erythritol
- 1 cup canned pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2-full dropper of liquid pumpkin spice stevia
- Preheat the oven to 325˚F (175˚C) and line an 8×8 pan with parchment paper or grease with a non-stick spray.
- To make the crust, combine the almond flour, erythritol, and cinnamon in a mixing bowl. In a separate bowl, melt the butter then add to the dry ingredients and mix well until combined.
- Place the crust mixture into the pan and press to flatten (see image) then bake for 10 minutes.
- While the crust is baking, make the filling by mixing all the ingredients (cream cheese, erythritol, pumpkin puree, eggs, vanilla extract, cinnamon, and pumpkin spice stevia) with a hand mixer until smooth and well combined.
- Once the crust is done baking, pour the filling on top of the crust and bake for 40 minutes until the cheesecake is set, but also jiggly.
- Once the pumpkin cheesecake is done baking, cool for 10 minutes then place in the fridge for 4-5 hours.
- After chilling, slice the cheesecake into bars and enjoy!
- You can replace the erythritol with sugar (not keto/low-carb) or use another sugar alternative such as powdered stevia
- For the pumpkin spice stevia, you can use regular spices like cinnamon, nutmeg, and clove to get the same flavor
Do you like pumpkins? What is your favorite pumpkin recipe?